Chicken Satay with Blueberry Ginger Sauce

Ready to take a dip? Grilled Chicken Satay with Blueberry Ginger Sauce features everything you love about satay – with a fresh sauce you can’t resist. Blueberries and brown sugar bring just the right sweet-tart touch to soy sauce, lime juice and tangy ginger. It pairs perfectly with chicken (or pork) and adds a boost of blue to any gathering, whether you’re enjoying with a cold beverage on a hot day or staying cozy on a cool night.

Servings & Time

Nutrition Per Serving

Ingredients

Chicken Satay

2 tablespoons soy sauce

2 tablespoons smooth peanut butter

2 tablespoons rice wine vinegar

1 tablespoon canola oil

1 tablespoon sesame oil

1 tablespoon chili paste

1 tablespoon minced fresh ginger

1 teaspoon brown sugar

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 lb. boneless skinless chicken thighs, cut into 1-inch cubes

8 skewers (6-inch)

Blueberry Ginger Sauce

1 cup frozen blueberries

1/4 cup brown sugar

2 tablespoons soy sauce

2 green onions, sliced

1 tablespoon minced fresh ginger

2 tablespoons lime juice

1 tablespoon cornstarch

Preparation

Instructions

In a large bowl, whisk together soy sauce, peanut butter, vinegar, canola oil, sesame oil, chili paste, ginger, brown sugar, garlic, salt and pepper; toss with chicken.
Cover and refrigerate for at least 30 minutes or up to 4 hours. Thread marinated chicken cubes on metal or soaked bamboo skewers.
Preheat grill to medium heat; grease grate well. Grill chicken skewers for 4 to 5 minutes per side or until chicken is cooked through.

Blueberry Ginger Sauce

Meanwhile, in a saucepan set over medium-high heat, combine blueberries, brown sugar, soy sauce, green onions and ginger; bring to boil.
Whisk together lime juice, 1 tablespoon of water and cornstarch until smooth; whisk into blueberry mixture. Cook for 1 to 2 minutes or until thickened.
Serve satay with sauce for dipping.

Variations

Substitute pork tenderloin for chicken if desired.